10 cups air-popped popcorn
¾ cup dried cherries
¾ cup sugar
½ cup + 2 tbsp. water
½ cup sugar-free apricot preserves
¼ cup light corn syrup
½ tsp. lemon juice

Combine popcorn and cherries in large bowl. Combine sugar, water, preserves, corn syrup, and lemon juice in a small saucepan; bring to a boil and cook, stirring constantly, until sugar dissolves.  Cook until mixture forms thick, "ropy" threads that drip from the spoon.  Pour slowly over popped popcorn and mix thoroughly.  Spray 9 x 13-inch baking dish with cooking spray.  Press mixture into baking dish and cool completely before serving. 

Serves: 12